Gluten & Gliadin

Gluten is a protein found in wheat, barley, rye, and certain other grains. Gluten sensitivity or gluten intolerance can cause a range of symptoms and is a key component of celiac disease. However, it's important to note that celiac disease is not an allergy but an autoimmune disorder.

For individuals with celiac disease or non-celiac gluten sensitivity (NCGS), strict avoidance of gluten-containing foods is crucial. This includes products made from wheat, barley, rye, and sometimes oats (due to cross-contamination during processing).

Gluten-free alternatives are available, including naturally gluten-free grains like rice, corn, quinoa, and gluten-free versions of pasta, bread, and other products. It's essential to carefully read labels, as gluten can be hidden in various food items and additives.

Gliadin is a component of gluten, which is a protein found in wheat and related grains like barley and rye. Gliadin is a specific glycoprotein within gluten that plays a key role in triggering the immune response in individuals with celiac disease or non-celiac gluten sensitivity (NCGS). However, it's essential to clarify that celiac disease and NCGS are not considered traditional IgE-mediated food allergies; they are distinct conditions involving immune responses.

In NCGS, individuals experience symptoms similar to those of celiac disease after consuming gluten, but without the autoimmune response and damage to the small intestine seen in celiac disease. The exact mechanisms and components of gluten that trigger these symptoms in NCGS are still under research.